Using the water squirt on your espresso machine, mix the sugar and chocolate into a dark liquid that smells like chocolate cake mix. Then run 3 shots of espresso (your choice of coffee) into it, stir, top with cocoa powder sprinkle.

While writing stories or articles or poetry — black, fairly light, must be fresh, no bite on the tongue, bottom of cup still not visible. Best if served with brownies or cinnamon rolls.

During mid watches on the bridge in the Sea of Japan in January — must come from a 20+ cup brewer in the Signal Shack, a pot which snarls when approached by a hand with finger hooked in a mug . . . must be pulled from the spout under protest, and then curled up in the bottom of the mug . . . must smell of diesel and have a small surface slick. Cannot be drunk in the traditional manner, but eaten with a stainless steel spoon. Best if served with room-temp lunchmeat on stale bread.

Cups/mugs must be protected at all cost from wives to avoid the inevitable scrubbing which will destroy the carefully cultivated and patiently acquired patina, especially along the rim where the lips touch.

Perfect? Dunno.
I only drink it one way, so nothin’ to compare it to.
I like my coffee like I like my target hits: black and French … roast.
Fresh ground drip for two mugs or a K-cup for one quick mug.
(What? Well, I told Christina to get up and bring me some … and a sammich while she was at it. Wonder what’s takin’ so long.)

I like mine un-messed-with, too. But I prefer that the beans be grown on the side of the Poas Volcano in Costa Rica. Costa Rican coffee is great, but not the way the Ticos make it (too weak). I like it the way us Norte Americanos make it using Tico coffee (much stronger).

They grow some great white pineapple down there too, but don’t export it. I don’t much care for pineapple, but eating that stuff for breakfast is like eating candy. Eggs, bacon, coffee, white pineapple — man, oh, man!

Having survived coffee in the duty officers room, variously described as *buzzard sweat*, I am not particular. ANY coffee that is brewed and not instant will do. I liked it equally after being frozen in a 4 hour– cockpit 5 minute alert–at Trondheim, Norway during a NATO exercise and at dawn in hot Vietnam. It was a taste of America….I also like International House Swiss Mocha stirred w a shot of brandy. I have never darkened the door of any coffee shop.

I like it very strong, but not bitter, from fresh-ground beans. -Folger’s and Maxwell House suck. Period.
If I can get heavy cream, I prefer it, but never any less milkfat than half&half. -just a dash
My best coffee is had the days after preparing my garlic mashed potatoes for holiday meals. -I usually have some heavy cream left over.
One teaspoon of turbinado sugar per 10 ounces.
Hot. So hot that only sips are possible, so each sip gets savored. -I have a tendency to drink very quickly, regardless of beverage.

Cinnamon or cocoa sprinkles are nice, but only on rare occasions and usually when visiting a local coffee shop trying desperately to survive in the consumer age of Apple, The North Face, and Starbucks.

(Yeah, I know, I’m a beer snob, too. In fact, I won’t even drink a beer if the restaurant/pub doesn’t have a good one. Like coffee, the darker the better, but not bitter.)

Well, I’ve had coffee that was brewed in the same helmet we’d washed our feet in the night before so I reckon I’m not real particular. I can’t stand that Starbucks stuff, I’d rather have a nice strong cup of Folgers or, when I go west, MJB. No cream, no sugar, just strong and hot. Every once in a while I’ll drip a half teaspoon or so of Adams’ Best Vanilla Exract in the grounds before brewing.

Make coffee. Drop in a horse shoe. If the horseshoe sinks, the coffee isn’t strong enough. If the horseshoe starts to dissolve, add a little water.